Tuesday, March 4, 2008

Chicken Won tons

We kinda came up with these ourselves (mostly Colt.) We were inspired from a cooking show and they were cooking shrimp won tons, so we changed in up a bit to a way we would like. Colt came up with the sauce all on his own. He sure is good with making up recipes!

So basically all it is, is the chicken puffs recipe with a few changes:

These are the wraps, you can find them in the produce sections, kinda by the mushrooms.

2-3 chicken breasts, cooked and diced very small
1 8oz. pkg. cream cheese
fresh mushrooms, diced
1 onion, diced
1 T. grated ginger (optional)

Mix together: Wrap small spoon size of mixture onto the won ton squares. Use eggs whites to seal the edges. There are instructions in the package how to wrap them.

Heat vegetable oil, in pan to about 320 degrees. Fry won tons just for a few minutes until lightly brown

Dipping Sauce:

2 T. soy sauce
2 T. brown sugar
1 tea. rice vinegar
1 tea. chili garlic sauce (more if you like it hotter)

Alpine Chicken

6 boneless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can water
1 pkg. Chicken flavored stove top stuffing prepared

Put Chicken in 9x13 pan, Layer each breast with ham and cheese. Combine soup and water and pour over chicken. Top with prepared stuffing. Cover and bake at 350 for 30 minutes, uncover and bake another 30 minutes.

Monday, February 25, 2008

Pico de Gallo

Colt went on his mission to LA (spanish speaking) so that is where he learned how to make this.

1 medium onion chopped
4-5 small tomatoes chopped
1 large jalapeƱo (more if you like it way hot)
1 bunch of cilantro
juice of 4 limes
salt to taste

Friday, February 15, 2008

Pictures on there way!!!

I want to try and add some pictures, but I don't have any now. So I will add some as I go.

Chicken Puffs

These are my favorite. I love these so much. I will eat them for breakfast, lunch, and dinner. They are so good.

4 chicken breasts, cooked and diced
1 8oz. pkg. cream cheese
1 pkg. fresh mushrooms, diced
1 onion, diced

Mix together. Use bread dough or about 4 pkg. of the crescent dough, roll out, put heaping spoon fulls of chicken mixture on dough. Cut dough to fit. Seal edges. Dip in melted butter and roll in crushed Ritz crackers.

Bake 375 degrees 15-20 minutes

Gravy: 1 cup sour cream
1 can cream of chicken soup (I love lots of gravy so I double the recipe)

Wednesday, February 13, 2008


This one I also got from the same magazine as the last one. It so easy to make and is really good. Leftovers were even good too.

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (15 oz.) kidney beans, drained and rinsed
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can tomato sauce
1 tbsp. chili powder
1 1/2 cups shredded cheddar cheese

Brown meat, drain. Add onions and peppers, cook until tender.

Add beans, tomatoes, tomato sauce, and chili powder. Mix well. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally.

Sprinkle cheese on top

Makes 6 servings

Bruschetta Chicken

This one I made last night and it is absolutely fantastic! I highly recommend it. I got this one from a food magazine and it is really easy to make.

1/4 cup sun-dried tomato dressing
4 boneless skinless chicken breasts
2 red peppers, chopped
2 cloves of garlic, minced
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup mozzarella cheese
2 tomatoes, chopped
2 tbsp. chopped fresh basil (or if you are cheap like us dry tastes just fine to)

Heat dressing in large skillet on medium heat. Add chicken, peppers, and garlic, cover. Cook 10 min. 5 min. on each side or until chicken is cook through. Remove chicken from skillet.

We cooked our rice separately. It made it go a lot faster.

Add canned tomatoes, water, and rice. Meanwhile combine cheese, chopped tomatoes and basil.

Return chicken to skillet, sprinkle with cheese mixture. Heat through until cheese is melted.

Makes 4 large servings